Dessert Recipes
Velvet Ice Cream
Yield: 4 quarts
Ingredients
- 1 quart milk
- 2 cups granulated sugar
- 2 tablespoons cornstarch
- 4 egg yolks, beaten
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream, whipped
- 4 egg whites, stiffly beaten
Instructions
- Heat milk to scalding.
- Mix sugar with cornstarch and egg yolks.
- Gradually add scalded milk and cook until mixture begins to thicken, stirring constantly.
- Remove from heat, add salt and flavoring; set aside to cool.
- Fold egg whites and whipped cream into cooled custard and freeze.